Roasted Tomato Sauce

Makes 5 half-pint jars | Cook time 1 hour, 20 minutes | Process time 30 minutes

Ingredients

• 3 pounds Roma tomatoes, halved and cored
• 1 medium onion, chopped
• 8 cloves garlic, peeled and halved lengthwise
• 1 1/2 tsp. canning salt, kosher salt, or pure sea salt
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. freshly ground black pepper
• 3 tbs. extra-virgin olive oil
• 3/4 tsp. citric acid or 3 tbs. fresh lemon juice

Directions

1. Preheat the oven to 400 degrees F and place your tomatoes in a large, deep roasting pan.
2. Add the onion, garlic, salt, oregano, basil, and pepper, then drizzle with olive oil and toss to mix.
3. Roast for 30 minutes. Stir, scraping the bottom with a metal spatula, and roast for 30 minutes longer. Stir again to incorporate any browned juices from the pan, then let cool until you can handle the tomatoes.
4. Use tongs or your fingers to strip the skins from the tomatoes, if desired. Transfer the contents of the pan to a large saucepan and use an immersion blender to coarsely purée. Bring to a boil over medium-high heat and cook for about five minutes, until slightly thickened.
5. Stir in citric acid or lemon juice, then use a ladle to scoop the sauce into jars, leaving at least 1/2 inch of headspace. Process in a hot-water bath for 30 minutes (see, “Yes, You Can” for instructions on how to can and preserve your sauce) or refrigerate without canning and use within a month.

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